Easy Garlic Mashed Potatoes with Milk

These Easy Garlic Mashed Potatoes with Milk are just what you need! The garlic adds a subtle, aromatic flavor that enhances the creamy potatoes without overwhelming the dish. It’s the ideal balance of savory richness and smooth texture, making it a standout addition to any meal.

Whether you’re preparing a quick weeknight dinner or a special family gathering, this recipe is the ultimate go-to. With just a few simple ingredients and minimal prep, you can have a dish that’s both satisfying and flavorful ready in under 30 minutes. These mashed potatoes are the perfect companion to any main course, adding extra comfort to your meal.

Key Ingredients for this recipe

Potatoes– Yukon Gold or Russet potatoes work best for smooth, creamy mashed potatoes.

Garlic – Fresh garlic adds a rich, aromatic flavor.

Milk -Whole milk or cream for an extra creamy texture.

Butter– For added richness and flavor.

Pepper– Freshly ground for seasoning.

Salt

How to make this easy Garlic Mashed Potatoes

Peel and Cut Potatoes: Peel the potatoes and cut them into chunks. This helps them cook evenly and quickly.

Boil the Potatoes: In a large pot, add the potato chunks and a teaspoon of salt and cover with water. Bring it to a boil and cook for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.

Heat Milk and Butter: In a small saucepan, heat the milk and butter over low heat until the butter melts, and the milk is warm.

Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Mash them a bit with a potato masher or use a hand mixer.

Mix in Garlic and Milk: Add the crushed garlic, warm milk, and butter mixture to the mashed potatoes. Mash and stir until the mixture is smooth and creamy. Add the pepper, and stir until well combined.

Serve: Transfer the garlic mashed potatoes to a serving dish. Garnish with fresh herbs, spring onions, or grated Parmesan for extra flavor.

Tips for the best mashed potatoes

Choose the Right Potatoes– For the creamiest mashed potatoes, use starchy varieties like Yukon Gold or Russet potatoes. Yukon Golds offer a naturally buttery flavor and a smooth texture, while Russets create the fluffiest mash. Avoid waxy potatoes like red or fingerling varieties, as they tend to be gluey when mashed.

Don’t Skip the Salt in Boiling Water– Adding salt to the water while boiling the potatoes enhances their flavor from the inside out. It’s like seasoning the potatoes at their core, ensuring your final dish has depth and isn’t bland.

Drain and Dry the Potatoes Properly– After boiling, drain the potatoes thoroughly and return them to the hot pot for a minute or two. This helps evaporate excess water, giving you a firmer, less watery base for mashing.

Warm the Milk and Butter Before Adding– Always warm your milk and butter before mixing them into the mashed potatoes. Warm ingredients blend seamlessly, creating a silky consistency.

How to store these delicious garlic mashed potatoes

Refrigerate- Allow the mashed potatoes to cool to room temperature before transferring them to an airtight container. Refrigerate for up to 3-4 days.

Freeze- For longer storage, freeze them in a freezer-safe container or resealable bag, pressing out excess air to prevent freezer burn. Label with the date and use within a month for the best flavor.

Reheating- To reheat, warm them gently on the stove over low heat, stirring frequently and adding a splash of milk or butter to restore creaminess. Alternatively, microwave in a microwave-safe dish, stirring every 30 seconds to heat evenly. For larger batches, use the oven at 350°F, covered with foil, to retain moisture. Always reheat until steaming hot throughout.